Vindaloo Vegetables Recipe

Name: Vindaloo Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 3 cloves garlic, peeled; 1 tablespoon peeled and chopped fresh ginger; 1 teaspoon light brown sugar; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground mustard; 1/2 teaspoon cayenne, to taste; 1/2 teaspoon turmeric; 1 tablespoon white wine vinegar; 1 large yellow onion, chopped; 2 small carrots, thinly sliced; 1 small green bell pepper, diced; 2 cups cauliflower florets; 2 small zucchini, cut into 1/4 inch slices; 1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed; 1 (6 ounce) can tomato paste; 1 1/2 cups hot water; salt and pepper, to taste; 1/2 cup frozen green pea, thawed

Servings: persons

2 tablespoons olive oil
3 cloves garlic, peeled
1 tablespoon peeled and chopped fresh ginger
1 teaspoon light brown sugar
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon cayenne, to taste
1/2 teaspoon turmeric
1 tablespoon white wine vinegar
1 large yellow onion, chopped
2 small carrots, thinly sliced
1 small green bell pepper, diced
2 cups cauliflower florets
2 small zucchini, cut into 1/4 inch slices
1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
1 1/2 cups hot water
salt and pepper, to taste
1/2 cup frozen green pea, thawed

1
In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.
2
Heat the remaining oil in a skillet over medium-high heat.
3
Add in the onion and carrot, cover and cook for 5 minutes or until softened.
4
Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
5
Add in the spice paste, stir and cook for 1 minute.
6
Add in the next 4 ingredients; stir to combine.
7
In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.
8
Add in the peas; cook for 10 more minutes to allow them to heat; serve.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 cloves garlic, peeled, 1 tablespoon peeled and chopped fresh ginger, 1 teaspoon light brown sugar, and more.

Yes, Vindaloo Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vindaloo Vegetables

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